Iced marrow crisp

Pastry recipe
Pierre Lingelser

Pierre Lingelser

Pastry Chef
Pastry Chef since 1996 at Hôtel Traube Tonbach and its gastronomic restaurant “Schwarzwaldstube” in Germany (3 Macaroons at Michelin Guide), he is also the author of “Feines aus meiner Patisserie“. He...
  1. Caramelized marrow seeds

    Ingredients

    • Squash (seeds) - 120 g
    • Sugar - 30 g
    • Water - 20g
    • pumpkin seed oil - 1 CS

    1- Bring the sugar and water to the boil, add the marrow seeds andcrystallize, stirring constantly, then leave to caramelize slightly.
    2- Then add the marrow seed oil and mix well. Leave tocool.

  2. Iced marrow crisp

    Ingredients

    • Frozen vegetable purée 100% : Pumpkin - 300 g
    • Sugar - 130 g
    • Water - 50 g
    • Milk - 100 g
    • Fresh cream - 100 g
    • Egg white - 100 g
    • Amaretto - 20 g
    • Stabilizer - 1 g

    1- Make a caramel with the sugar and water, mix in the cream and then addthe milk, the marrow puree, the stabilizer and the egg yolks.
    2- Cook at 82°C stirring constantly (to thicken).
    3- Then add the Amaretto, place in PacoJet containersand freeze, or place in the ice cream maker.

    In this step

    PuréeSurgelée_Potiron-RVB-150dpi-697x697
    Frozen vegetable purées
  3. Chocolate glaze with marrow seed oil

    Ingredients

    • White chocolate - 300 g
    • Cocoa butter - 300 g
    • pumpkin seed oil - 200 g

    1-    Heat the coca butter to 45°C, add the couverture and the oil and mix well.

    2-    Smooth the glaze and cover with a non-stick sheet.

     

  4. Small marrow oil sponge

    Ingredients

    • Grilled marrow seeds - 40 g
    • pumpkin seed oil - 40 g
    • Flour - 20 g
    • Egg - 150 g
    • Sugar - 80 g

    1- Place the marrow seeds and oil in a blender and blend to a paste.

    2- Mix together all the ingredients in the Thermomix.

    3- Sieve the mixture andplace in a siphon. Insert 2 cartridges of gas.

    Spraythe mousse into a plastic recipient and place in the microwave at 900 watts forbetween 40 seconds and 1 minute.

     

  5. “Grand Lait” chocolate cream

    Ingredients

    • Fresh cream - 400 g
    • Milk chocolate 46% - 260g

    1- Bring the cream tothe boil then pour into the melted couverture one third at a time and emulsify.Leave to cool overnight at 4°C.

    2- Beat the cream with a whisk in order to obtain acreamy consistency.

     

  6. Quetsche plums glazed in raspberry-infused hot mulled wine

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 150 g
    • Frozen fruits IQF : Dark-red plum - QS
    • Red wine - 250 g
    • Port - 100 g
    • Sugar - 100 g
    • Cinnamon (powder) - 1 pincée
    • Vanilla sugar - 30 g

    1- Bring the red wine,port, cinnamon and vanilla sugar to the boil.

    2- Add the raspberrypuree and gently reduce.

    3- To serve, glaze thequetsches in the raspberry-infused mulled wine.

     

    In this step

    IQF_OreillonQuetsche-RVB-150dpi-697x697
    Frozen whole fruit and pieces IQF

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